Puff pastry: Mix all the ingredients together (apart from the margarine) until you get a well developed, smooth dough of 20-24°C temperature. Allow the dough to rest for 5 minutes. Spread the dough and place the puff pastry margarine on top. Continue by folding twice onto a puff pastry machine. Allow the dough to rest in between foldings for 10 minutes (preferably in the fridge). Aim for a final spread of 4-5 mm thickness.

Filling: Use the wire whip to intensely mix the bechamel  with cold water at high speed for 3-4 minutes until you get a well developed, smooth cream. Add the rest of the filling ingredients (the two types of cheese and the pepper) and blend well. The filling is ready to use.

Puff pastry twists preparation: On half of a 40 cm width piece of puff pastry, spread evenly a thin filling layer. Fold the puff pasty in such a way that the filling is totally covered. The result you should get is a 20 cm piece of dough. Decorate the top part with Decoration Corn. Cut the dough into strips of 1 cm width and 20 cm length and then twist 2-3 times.

Proof (±35 °C with moistness) for 15-20 minutes.

Bake at 230°C with steam, for 20 minutes.